Wednesday, 22 September 2010

Recipe for homemade wheat crackers!

I've been planning to figure out how to make homemade crackers for ages and have never gotten around to it.

I found some great wholewheat organic flour last week and figured it was time to give it a go.

I gave it a bit of thought. We didn't want them to rise, right, so plain flour, no yeast. No egg. No sugar. What about rolling out plain old flour and water?

Here is my first batch:

Kinda cracker like, but they puffed up. Must prick them with a fork. Also: pretty darn tasteless.

Next batch:

The addition of salt and seeds improved them, but they're still too thick.

Take number three:

You know, I don't want to sound big-headed but they're pretty darn good.

Really good!

In fact, Adam has declared that they might be the best thing I've ever made up, like, ever.

The chunky salt on top (of the second batch) was too, um, salty, so I put the salt in the third batch and they taste much better.

Here's how to make them:

Homemade wheat crackers

INGREDIENTS

2 cups plain wholewheat (wholemeal) flour

¾ cup water

½ tsp salt (dissolved in the water)

METHOD

Mix the flour and the salty water together to form a dough. Give it a bit of a knead, it needs to feel smooth. Roll it out as thin as you can. Cut it into rectangles or use a biscuit cutter for round crackers. Dab the top of the crackers with wet fingers and sprinkle with seeds (adds flavour, the water makes them stick.) Prick with a fork and bake on 180°C for approx 15 mins and watch them closely. As soon as they begin to brown, pull them out.

That's it. Cracking crackers on your plate. Made from scratch. So you know exactly what's in them.

Comments

I've been planning to figure out how to make homemade crackers for ages and have never gotten around to it.

I found some great wholewheat organic flour last week and figured it was time to give it a go.

I gave it a bit of thought. We didn't want them to rise, right, so plain flour, no yeast. No egg. No sugar. What about rolling out plain old flour and water?

Here is my first batch:

Kinda cracker like, but they puffed up. Must prick them with a fork. Also: pretty darn tasteless.

Next batch:

The addition of salt and seeds improved them, but they're still too thick.

Take number three:

You know, I don't want to sound big-headed but they're pretty darn good.

Really good!

In fact, Adam has declared that they might be the best thing I've ever made up, like, ever.

The chunky salt on top (of the second batch) was too, um, salty, so I put the salt in the third batch and they taste much better.

Here's how to make them:

Homemade wheat crackers

INGREDIENTS

2 cups plain wholewheat (wholemeal) flour

¾ cup water

½ tsp salt (dissolved in the water)

METHOD

Mix the flour and the salty water together to form a dough. Give it a bit of a knead, it needs to feel smooth. Roll it out as thin as you can. Cut it into rectangles or use a biscuit cutter for round crackers. Dab the top of the crackers with wet fingers and sprinkle with seeds (adds flavour, the water makes them stick.) Prick with a fork and bake on 180°C for approx 15 mins and watch them closely. As soon as they begin to brown, pull them out.

That's it. Cracking crackers on your plate. Made from scratch. So you know exactly what's in them.